re: Making a gumbo ahead of time

When I make large quantities of gumbo for parties, I always do it a day or two ahead of time and refrigerate it until the day needed and then heat it up. Gumbo, red beans, red gravies, etc. are always better a day or two later anyway.

As for making stocks, I buy chicken leg quarters and split breasts when on sale and there are always cut off pieces I use to make the stocks. With leg quarters there is always a bit of the back attached to the end of the thigh and with split breasts, the bones and cartilage is used. I tend to toss most of the skin since it really adds little flavor and lots of grease.

I'll add onion, celery, carrot, garlic, bay leaves and some Worcestershire and soy sauce to the pot and cook it for about 12 hours so it reduces nicely and becomes very rich. Once done cooking, put it in the fridge so it cools and the fat comes to the top and sets. Then it is easy to remove and the stock, if done right should look like jello and not very liquid.

If you have too much, it freezes great in quart freezer bags for later use.

You should get by with 2-3 gallons depending on what else is being served. I will always have rice and potato salad when I make gumbo for that many people.